Old Fashioned Fruitcake| Christmas| Restless Chipotle

mixed dried fruit

🥗Healthier: unsweetened dried fruit

💰Cheaper: raisins

Unsweetened dried fruit reduces sugar while maintaining flavor.

candied citrus peel

🥗Healthier: fresh citrus zest

💰Cheaper: orange marmalade

Fresh zest adds brightness without added sugar.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and budget-friendly.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch without nuts.

Fill a casserole dish about a third to halfway full with hot water and place it on the rack below the fruitcake pan to create steam in the oven.

Preheat the oven to 250°F (121°C).

Chop 2 pounds of pecans coarsely by hand, avoiding the use of a food processor to prevent them from turning into dust.

Roast the chopped pecans in the oven for a few minutes to enhance their flavor.

Chop 2 pounds of dates into quarters, ensuring there are no pits.

Combine the chopped dates with the chopped pecans in a large mixing bowl.

Add 1 pound of candied pineapple and 1 pound of candied cherries (8 ounces each of green and red) to the bowl.

Mix all the fruit and nut ingredients thoroughly to ensure even distribution.

In a separate bowl, combine 1.5 cups of sugar, 1.5 cups of flour, 1 teaspoon of baking powder, and a pinch of salt.

Add 6 eggs and vanilla extract to the dry ingredients and mix until combined.

Gradually add the wet mixture to the fruit and nut mixture, stirring until just combined.

Pour the batter into a prepared cake pan and smooth the top.

Bake in the preheated oven at 250°F for several hours, checking for doneness with a skewer.

Let the fruitcake cool in the pan for a while before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens